Tuesday, March 2, 2010
Ghetto? in DeafRead?
Sunday, February 28, 2010
An email from Deaf friend about ASL Video Blogging...
Three Bean Salad
Wednesday, February 24, 2010
Boneless Ginger-Hoisin Chicken Thighs
Saturday, February 20, 2010
Chicken Sate Recipe
Peppered Marinated Olives Recipe
Last year I have a party at my home, I always found a way to do with the olives for an appetizer. I have so many recipes to share but have to borrow from other website to share that with you. It is similar recipe I have one recipe but much fun to try many recipes with olives. There are no perfect recipe, I had tasted so many and I like them all. Always got good rave reviews from my family, my friends, and well, my dog, too.
It is my favorite to start after made request that I want no breads. The restaurant like to stuff you up so much with whatever they think we will like. Bread is bad idea, the pickled vegetables, nice marinated olives and whatever cheese are very good way to start your appetites. Every time I went to a restaurant and noticed they offered me the bread, I have to decline and ordered good red wine and whatever meaty appetizer on menu. One time, I have to insist that I don't want bread--I don't think the waitress don't understand my answer. She left bread on my table, I have to move it to other table then enjoy my wine. Finally, she changed her mind, she got my good tipping money.
Peppered Marinated Olives Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
1 cup olive oil
2 chili peppers, cored, seeded, and sliced crosswise
1 sprig fresh parsley
1 sprig fresh rosemary
1 sprig fresh thyme
1 dried bay leaf
2 garlic cloves, crushed and chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1 1/2 pounds black or green brined olives
Preparation:
Add the olive oil, chili peppers, parsley, rosemary, thyme, bay leaf, garlic, and red and black peppers to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.
Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.
Recipe Source from French Food, About.com


